Author Laura Powell

Honey Lime Chicken Enchiladas

If your haven’t figured out by now, my favorite food blog is Mel’s Kitchen Cafe. I have never been disappointed with any of her recipes. When I saw these enchiladas on her blog and knew I had to give them a try. My husband loves Mexican food and this recipe seemed so different from your typical enchilada recipes.

So when I went to the store the other day, they had marked down the fully cooked rotisserie chickens to make room for the fresh ones. So I picked up a chicken and knew exactly what recipe to use it in, these Honey Lime Chicken Enchiladas. We absolutely loved them. They are so different, very yummy and sweet. In my book, it’s like a chicken version of Cafe Rio’s sweet pork. This is now in my tried and true file. Thanks again to Melanie at Mel’s Kitchen Cafe.

1 lb chicken, cooked and shredded (I used a rotisserie chicken or it is about 3 small chicken breasts)

8-10 flour tortillas

1 pound shredded monterey jack cheese, divided

16 ounces green enchilada sauce, divided

1 cup heavy cream (optional)

Instructions

In a bowl or gallon sized ziploc bag, combine the honey, lime juice, chili powder, and garlic powder. Add the shredded chicken and toss to coat well. Let it marinate for at least ½ hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day).

Pour ½ cup enchilada sauce on the bottom of a 9X13 baking pan and spead to evenly coat the pan.

Fill flour tortillas with marinated chicken and shredded cheese, reserving about 1 cup of cheese to sprinkle on top of enchiladas. Also safe any marinade.

Place filled tortillas in the 9 x 13 pan.

Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with remaining 1 cup cheese.

Bake at 350 degrees for 30 minutes until brown and crispy on top.

Notes

This meal can be frozen prior to baking. To bake, preheat oven to 350 degrees and bake frozen enchiladas, covered for 1 hour. Uncover and bake 30 minutes longer, until brown and crispy on top.

6 comments on “Honey Lime Chicken Enchiladas”

Amber
February 7, 2011 at 2:58 pm

I am planning on making this for a friend due in a few weeks. I am going to freeze them in a foil pan and give it to her. Do you think they will need to thaw before baking? Or should I just have her throw them into the oven frozen and cook longer? Thanks for any help you can send my way. Shes got no maternity leave and is going to use her 4 vacation days to spend with her son before heading back to work. Her husband is out of work as well, its so hard. Thanks for this recipe, I am going to do the same with your Costa Vida Chicken as well! Have a great day!

They were a little on the soupy side, but not too bad. I think I’ll try 3/4 cup next time, then if still a little runny the go down to 1/2 cup. I also didn’t have any marinate left in with my chicken to add to the sauce, so I didn’t have any liquid there to add.

Oh, yay! I’m glad you liked them. I made them this week, too. I don’t know if you noticed, but I think there is too much cream in the recipe – my enchiladas came out kind of soupy this time. I think I’ll reduce the cream to 1/2 cup and then mix it with the enchilada sauce. What do you think?